Chocolate Chip Cookie Dough Truffles

Chocolate Chip Cookie Dough Truffles
½ c. butter, room temperature
¾ c. packed brown sugar
1 t. vanilla
2 c. all purpose flour
1 can (14 ounces) sweetened condensed milk
½ c. semi-sweet chocolate chips
½ c. finely chopped walnuts or pecans
1 pound dark chocolate candy coating

In a bowl combine butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
Beat in the flour, sweetened condensed milk and vanilla until incorporated, beating well after each addition.
Stir in chocolate chips and walnuts.
Cover with plastic wrap and refrigerate for about 1 hour, or until firm enough to handle.
Shape mixture into 1 inch balls by rolling a spoonful in the palm of your hand, since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
Place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again.
In a bowl melt dark chocolate candy coating.
Dip the cookie dough balls into the chocolate and place on parchment paper.
Let the truffles sit until hard, about 15 minutes.
Once set, remelt remaining candy coating.
Place in a small baggie and cut a small hole in one corner.
Carefully drizzle chocolate over truffles.
Store in the refrigerator and serve cold. These can also be frozen for longer storage.

White Chocolate Lemon Truffles

White Chocolate Lemon Truffles 
1 cup white chocolate (chips or solid)
5 tablespoons unsalted butter
3 tablespoons heavy cream
pinch salt
1 teaspoon lemon extract
Powdered sugar, for dusting
Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth. Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.
With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat. Store covered in the fridge for up to one week. Freeze for longer storage.
http://thesugar-coated.blogspot.com/2012/05/white-chocolate-lemon-truffles.html

Oreo Truffles

These are really good....if you want some hints or flavor variations look at this link (some are listed below):
http://allrecipes.com/Recipe/easy-oreo-truffles/detail.aspx


Oreo Truffles
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.


use all different flavors of sandwich cookies...from Nutter Butter to Coffee & Cream Oreos. Each is delicious. My favorite batch is: add crushed BUTTERFINGER to the Peanutbutter Oreo cookie mixture. I use about 2-3 regular sized candy bars to 1 pkg Oreos. There are so many options with this recipe...


HINT:  crush cookies in the processor AND then add the cream cheese via the same way. You'll know it's well blended when the whole cookie mixture turns into a big blob...it won't be crumbly at all. I also chilled the dough for about 15 min before rolling. I then chilled the balls (in the freezer) for about 10 min while I melted the chocolate. I dipped 1/2 the batch at at time & then melted the remaining 1/2 of chocolate for the 2nd tray of balls. YUMMY.


refrigerate the scooped balls for 1 hour before dippings, and dip half of them in milk chocolate and half in white chocolate, then drizzling the opposite flavor over the top. (a slotted spoon works really well for both dipping and drizzling) An A+ recipe for sure!


a "double boiler" works best to melt the chocolate